Peanut Butter Chocolate Chip Cookies

I love a good cookie and this is the perfect combination of peanut butter and chocolate.  They are mild tasting, peanut butter wise but perfect for when I don't have a lot of peanut butter on hand.  This recipe is easy to make and contains ingredients you would normally have in a pantry anyway.  I love recipes like that! 

Peanut Butter Chocolate Chip Cookies

Ingredients
6 tbsps. butter, softened or margarine
1/4 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 egg
1 tsp. vanilla
1 1/4 cups all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup chocolate chips

Directions
1.  Cream butter/margarine, peanut butter, and sugars.
2.  Add egg and vanilla.  Mix well.
3.  Combine flour, baking soda and salt.  Gradually add to creamed mixture.
4.  Stir in chocolate chips.
5.  Drop by tablespoons onto parchment lined cookie sheets.
6.  Bake at 350F for 11-13 minutes.

Vichy Aqualia Thermal UV Defense Moisturizing Cream

This facial moisturizer uses Vichy's mineralizing thermal water which is rich in 15 minerals and helps to strengthen the skin's barrier to protect it from daily aggressors causing dry skin.  This formula is fortified with Vitamins E and B3 and boosts 48 hours hydration.  It is marketed as having an oil-free lightweight texture that is suitable for all skin types.  Also, it has broad spectrum UVA + UVB sun protection.

My Thoughts

I use moisturizer on a daily basis and have used many brands over the years.  This Vichy moisturizer rates in my favourites!  I loved the pump dispenser which is a much cleaner and more sanitary way of dispensing the product.  I found the moisturizer to be free of fragrance so it was not irritating at all in that regard.

The texture of the moisturizer was perfect--not too runny and not too thick.  I would describe it as a lightweight cream.  It absorbed very quickly into my skin and left no sticky or tacky residue.  My skin felt soft and supple after application and made the perfect base to apply my foundation.  I also loved that this product had an SPF 30 in it so I am protected from the damaging rays of the sun.

I used this moisturizer daily in the morning and found that it hydrated my skin all day long.  I do have oily, acne prone skin and this product did not aggravate these pre-existing skin issues.  My skin was not extra oily and it did not cause breakouts.

Overall, I am so pleased with this moisturizer.  It was a joy to use!  I would highly recommend this product to others, especially those with my oily, acne prone skin type as it worked beautifully.  I'm happy to incorporate this into my daily routine. 

I received this product free of charge for review purposes compliments of Topbox.  

L'Oreal Age Perfect Radiant Serum Foundation

L'Oreal has a new to me foundation called, "Age Perfect Radiant Serum Foundation."  This foundation is designed for sensitive and mature skin.  It is infused with a hydrating serum and vitamin B3.  It claims to cover flawlessly, even skin tone and smooth without settling into lines.

#10 Ivory

My Thoughts

I use foundation on a daily basis so have tried my share of brands over the years.  I must say I really enjoyed using this foundation.  I received the shade #10 Ivory.  I normally wear ivory in other brands as well.  This ivory looked a little more yellow toned than I am use to but when applied to my face it blended right in and looked very natural.  It was a perfect match!

This foundation comes in a plastic squeeze tube which makes it easy to dispense.  The formula is not too runny or too thick, it was the perfect consistency.  I used a brush as usual to apply this foundation and it blended in smoothly.  I would say I achieved medium coverage with this foundation.  I used a setting powder on top of the foundation and found that there was a bit of resistance when applying the powder with my brush.  I found my skin was slightly sticky and thus the drag on the brush.

This foundation has a lightweight feel to it and it feels like I am not wearing make-up at all!  I typically wear a full coverage, matte foundation and it feels heavy on my face.  This foundation was a treat even though I only got a medium coverage compared to the full coverage I am use to and prefer.

I do have acne prone skin with what I would define as rolling scars.  Other foundations tend to settle in my scars and accentuate them.  This foundation did not do that at all.  My skin looked natural without the settling of the product in my scars.  In fact, my skin felt extra soft and smooth when using this foundation and it did not cause any pimples during the time frame I was using it.

I do have oily skin and found that I needed to use an oil blotting sheet half way through the day.  My skin would get extra shiny and for this reason I would probably avoid using this foundation during the warm summer months when my skin gets oilier to begin with.  But for the colder months, I can deal with using an oil blotting sheet once a day.   I really liked this foundation and can deal with this minor issue so it's not a deal breaker for me.  I would love to see a matte formulation though for those of us with oily skin. 

Overall, my pros for this foundation out weight the cons and I would recommend it to others to try especially those with dry, dehydrated skin. 

I received #freeproduct from Top Box Circle to facilitate this review. 

Another Chocolate Chip Cookie Recipe

I love trying different chocolate chip cookie recipes looking for "the one".   When I came across this recipe it looked simple and very promising and it certainly did not disappoint!  I modified the original recipe and the results were perfect.  This recipe yields a thicker, soft cookie that looks pretty too.  I love cookies that look pretty!  It just makes them that much more appetizing.

This recipe calls for cornstarch which as I've read, helps to keep the cookie soft and chewy.  This recipe will definitely be getting a place in my recipe book.  Enjoy!

Chocolate Chip Cookies

Ingredients:
1/2 cup butter or margarine
1/2 cup packed brown sugar
1/3 cup granulated white sugar
1 egg
1 tsp. vanilla
1 1/2 cups all purpose flour
1 tsp. cornstarch
1 tsp. baking soda
1/4 tsp. salt
1 cup chocolate chips

Directions:
1.  Cream butter/margarine (I used margarine) with brown and white sugars.
2.  Add egg and vanilla and mix till incorporated.
3.  Mix in flour, cornstarch, baking soda and salt.
4.  Add chocolate chips.
5. Drop by tablespoon full on to parchment lined baking sheets.
6.  Bake at 350F for 9-10 minutes.

Notes:
-I slightly flattened the tops of my cookies prior to baking as the dough was stiff.
-I add extra chocolate chips to dough balls prior to baking to make them look extra pretty.
-I used a 1.5 tbsp. cookie scoop and it yielded 26 cookies.

Chocolate Chip Cookies

Chocolate chip cookies are very popular and yet such a classic cookie that has been around for what seems like ages.  It is a favourite cookie of my family and these cookies certainly disappear in a hurry!

I have tried many recipes in the past.  Some were too chewy and firm, others too soft.  I like a cookie with a crispy edge and a soft middle.  If that's the kind of cookie you are looking for, this recipe is for you!

Chocolate Chip Cookies

Ingredients
1/2 cup butter or margarine, softened
1/2 cup brown sugar, lightly packed
1/4 + 1/8 cup granulated sugar
1 egg
1/2 tsp. vanilla
1 1/4 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. salt
1 cup chocolate chips

Directions:
1.  Blend butter/margarine and sugars until light and fluffy.
2.  Add egg and vanilla; mix well.
3.  Stir in flour, baking soda, baking powder and salt.  Mix till combined.
4.  Add chocolate chips.
5.  Drop by tablespoon full on to parchment lined baking sheets. (No need to flatten cookie tops; will spread as they bake)
6.  Bake at 375F until edges are lightly browned, about 9-10 minutes.


Notes:

• You can double this recipe (amount of granulated sugar would be 3/4 cup)
• I add extra chocolate chips to the tops of the cookies prior to baking to make them look prettier.
• I was able to make 23 cookies using my 1.5 tbsp. cookie scoop.

Apple Fritter Quick Bread

I enjoy making quick breads because they are, well, quick!  No yeast or rising.  Simply mix together and bake.  I've been seeing this recipe for apple fritter bread online and decided to try my hand at it.  It makes for a perfect afternoon snack or as the finishing touch to a meal.

Apple Fritter Quick Bread


Ingredients:
Brown Sugar Mixture:
1/3 cup brown sugar
1 tsp. cinnamon

Batter:
1/2 cup butter or margarine, softened
2/3 cup white sugar
2 eggs
1 1/2 tsp. vanilla
1 1/2 cups all purpose flour
2 tsp. baking powder
1/2 cup milk
2 medium sized apples, peeled and chopped

Glaze:
1/3 cup icing sugar
1 tbsp. milk

Directions:
1.   Preheat oven to 350F.
2.   Combine brown sugar topping mixture and set aside.
3.   For batter, mix butter and white sugar until fluffy.
4.   Add eggs, one at a time.
5.   Add vanilla.
6.   Combine flour and baking powder and add to creamed mixture.
7.   Stir in milk.
8.   Prepare a 9" x 5" loaf pan by lining it with parchment paper.
9.   Pour half the batter into pan.
10.  Add half the apples and sprinkle with half the brown sugar mixture.  Pat lightly into batter.
11.  Pour remaining batter over apple/sugar mixture.
12.  Add the rest of apples and sprinkle with the rest of brown sugar mixture.
13.  Using a knife, swirl apple/brown sugar mixture into batter.
14.  Bake at 350F for about 60 minutes or until a toothpick inserted in center of loaf comes out clean.
15.  Allow to cool for 10 minutes and then lift parchment lined loaf out of pan.
16.  Combine glaze by mixing icing sugar with milk.  Drizzle over top of loaf.

Coconut Cream Cupcakes

I love coconut and cupcakes so this recipe is a win-win for me!  It starts with a light vanilla cake topped with sweet, creamy coconut flavoured icing and sprinkled with toasted coconut.  A great treat for any occasion!

Coconut Cream Cupcakes

Ingredients:
Cupcake
1 1/4 cups cake & pastry flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 large eggs
3/4 cup granulated sugar
1 1/2 tsp. vanilla
1/2 cup canola oil
1/2 cup buttermilk
1 tsp. coconut extract

Directions:
1.  Mix flour, baking powder, baking soda and salt in a small bowl. Set aside.
2.  Beat eggs, add sugar, oil, vanilla and coconut extract.
3. Add dry ingredients to egg mixture alternatively with buttermilk.
4.  Bake for 12-14 minutes at 350F.
Yield: 12-13 cupcakes

Frosting
1 cup margarine (or butter)
2 1/2 cups icing sugar
1/2-1 tsp. coconut extract

Directions:
1.  Using hand mixer, whip margarine or butter till fluffy (2-3 minutes).
2.  Add icing sugar and coconut extract (add more or less extract depending on your flavour preference).
3.  Pipe frosting onto cupcake using a large round icing tip.

Top with toasted coconut.
(I toast my own coconut by placing about 1/2 cup of flaked coconut in a hot frying pan.  I constantly stir the coconut until it is light brown in colour).